Toad in the Hole

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This traditional British dish has, perhaps, one of the most misleading and off-putting names in culinary history. It is, in fact, composed of Yorkshire pudding and sausages and is great as a weekday dinner.

Method

Put all the ingredients except for the sausages and oil into a bowl and whisk them together to form the batter.

Pour the batter through a sieve into a pouring jug, put a piece of cling-film/plastic-wrap on the surface of the mixture to prevent a skin forming and leave it to stand in the fridge for 1hr (it can be used straight away but it is preferable to let the batter stand).

Pre-heat the oven to 200°c.

Pour enough oil or lard into a roasting tin to only just cover the bottom and put it into the oven for 15 minutes to heat up.

Ideally with the roasting tin still in the oven, place in your raw sausages and then evenly pour the batter over the sausages (to put the batter and sausages in, it can be a lot easier to remove the tin from the oven, however, transporting the tin full of liquid batter back to the oven can be quite hazardous).

With the roasting tin back in the oven, cook it for 35 minutes.

Remove it from the oven and serve. We served it with garden peas and an onion gravy (because of the batter, toad in the hole doesn’t really need a potato dish).